Chicken Pulimunchi | Kotians Passion

Chicken Pulimunchi | Kotians Passion

Chicken Pulimunchi with a detailed photo and video recipe. Chicken pulimunchi is a spicy tangy chicken curry. This semi-dry or you can say a saucy consistency which is very popular in the coastal region of Karnataka.

chicken pulimunchi

Pulimunchi is a Tulu language word (the local language in Udupi-Mangalore). In this ‘puli’ means – tamarind or tanginess and ‘munchi’ means chilli. Pulimunchi is a unique balance of flavours, it’s tangy from ‘puli’ or tamarind and mildly hot from an assortment of dry-fried spices. Chicken pulimunchi is best served with neer dosa or steamed rice.

Karnataka’s coastal cuisine has a variety of dishes. And it’s not just the seafood delicacies that this coastal region is famous for. There are many chicken delicacies like chicken sukka, chicken ghee roast, chicken urvel, kori rotti also offer to enthral your taste buds.

chicken pulimunchi

Finally, I would like to highlight my other Mangalore cuisine with this post of the chicken pulimunchi. It includes recipes like green chicken curry, prawns sukka, buthai fish curry, kollatharu fish curry, egg drop curry, bangude gassi, chicken sukka. Further, I request you to check my other recipes collection like,

Recipe card for chicken pulimunchi:

Chicken Pulimunchi

Chicken pulimunchi is a spicy tangy chicken curry. This semi-dry or you can say a saucy consistency which is very popular in the coastal region of Karnataka. Pulimunchi is a Tulu language word (the local language in Udupi-Mangalore). In this 'puli' means – tamarind or tanginess and 'munchi' means chilli. Pulimunchi is a unique balance of flavours, it's tangy from 'puli' or tamarind and mildly hot from an assortment of dry-fried spices. Chicken pulimunchi is best served with neer dosa or steamed rice.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian, karnataka cuisine
Keyword: chicken pulimunchi
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

for pulimunchi masala

  • 20 byadagi red chilli
  • 10 red round chilli
  • 2 tbsp coriander seed r
  • 1 tsp cumin seed
  • ¼ tsp methi seed
  • 1 star anise
  • 1 inch cinnamon stick
  • 4 clove
  • 1 cardamom
  • 10 garlic cloves
  • lemon sized tamarind

for chicken pulimunchi

  • 1 kg chicken
  • 2 tsp turmeric powder
  • 1 onion finely chopped
  • curry leaves
  • oil for cooking
  • salt to taste

Instructions

instruction

  • cut the chicken into medium size pieces, wash and drain.

pulimunchi masala

  • heat tawa roast all masalas, 2 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi seeds, 1-inch cinnamon, 1 cardamom, 1-star anise, 4 cloves for a minute or till it turns aromatic. set it aside to cool down.
  • now roast 20 byadagi red chilli and 10 round red chilli using little oil. roast until it puffs up and does not burn. let it cool down before grinding.
  • transfer all roasted chillies and masalas into mixi jar or grinding stone. and also add 10 garlic cloves and lemon sized tamarind. add little water and grind into a smooth paste.

chicken pulimunchi

  • heat 3 tbsp of oil in kadai.
  • once the oil is hot, add 1 chopped onion and a few curry leaves. fry until the onion turns soft.
  • next, add 1 kg chicken and also add 2 tsp of turmeric powder and salt to taste, mix well.
  • cover the lid and cook until the chicken pieces are soft and tender on medium heat.
  • open the lid and now the chicken is 80% cooked. add grounded pulimunchi masala and add little water to adjust the consistency(medium thickness).
  • cover and cook until chicken is cooked well on medium heat.
  • garnish with coriander leaves and serve chicken pulimunchi with neer dosa or hot rice.

Video

Notes

  • pulimunchi gravy is usually reduced to a thick consistency. however, if you want you can add more water.
  • you can also use kashmiri dry chillies. they naturally bring a good colour.

How to make chicken pulimunchi with step by step photo:

  • heat tawa roast all masalas, 2 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi seeds, 1-inch cinnamon, 1 cardamom, 1-star anise, 4 cloves for a minute or till it turns aromatic. set it aside to cool down.
  • now roast 20 byadagi red chilli and 10 round red chilli using little oil. roast until it puffs up and does not burn. let it cool down before grinding.
  • transfer all roasted chillies and masalas into mixi jar or grinding stone. and also add 10 garlic cloves and lemon sized tamarind. add little water and grind into a smooth paste.
  • heat 3 tbsp of oil in kadai. once the oil is hot, add 1 chopped onion and a few curry leaves. fry until the onion turns soft.
  • next, add 1 kg chicken and also add 2 tsp of turmeric powder and salt to taste, mix well. cover the lid and cook until the chicken pieces are soft and tender on medium heat.
  • open the lid and now the chicken is 80% cooked. add grounded pulimunchi masala and add little water to adjust the consistency(medium thickness). cover and cook until chicken is cooked well on medium heat.
  • garnish with coriander leaves and serve chicken pulimunchi with neer dosa or hot rice.
chicken pulimunchi

Like the article? Share it!

Did you make this recipe? Tag @kotianspassion on Instagram and hashtag it #kotianspassion

For the latest recipe subscribe to our YouTube channel and follow us on Facebook, Instagram, Twitter and Pinterest.


YOU MAY ALSO LIKE


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating